I rose after sleeping through the night. The noise was reduced in the morning, and I started writing a long blog while listening to New Orleans wake up here in the French Quarter. I made coffee, only getting two pods on the Keurig (more were delivered for Saturday), and soon had been juiced with hotel coffee. The blog was finished with over 2,000 words, and the day will include over 11,000 steps. I was busy!
At about 11, I was dressed, stood on my balcony, and saw that NOLA was waking up. I headed out to find breakfast/lunch. I stopped by Café Conti, which I noticed before. They were closing at noon. I got my breakfast to-go and took it back to my room. I ate my grits with overeasy but still running eggs; perfect. I got more coffee there, too. All this I ate on my balcony. It was windy from the river, and my paper napkins blew into traffic. I managed to catch my coffee before it went over the ledge. Oops.
The cleaners showed up, and I took the laptop to the lobby to check on my plans. I soon returned, dropped off the computer, hid it, and left. While a thief would find it, this prevents anyone from being tempted. I was dressed in a dress shirt and green sweater vest, and though it would be a warm day, I thought this would work, and it did.
I walked through New Orleans and headed for the Mississippi River. I enjoyed looking at the river and walking with the other tourists. This required crossing the tracks, and the trolley cars ran these tracks. I have not done public transit in NOLA, but maybe I will try it this time. More to come.
I found the New Orleans Cooking School and retrieved my hat. Chef Maria texted me to come and get it. I made another circle of NOLA and found a beer place where I had eaten on my first day here in January. I got a seat at the nearly full bar. I tried to order cracklins and cheese, but that was off the menu. It appeared to me that only expensive options remained, and what I would call tourist options. I was only getting a beer. A gal sat next to me, Lisa, and she was on her last day on NOLA and, like me, traveled alone. She was friendly and ordered food. I gave her my blog location, and later, I got an email from her, and I offered to meet her after my class. I did not get a reply. I left as I was not looking for food other than appetizers they no longer have, and I found Jackson Square full of music and art. The band was good, and I saw one artist’s work I could buy and put on a wall. More later if I decide to purchase something.
Faulkner is a famous writer I have never read; he lived here. I stopped by his former house, now a bookstore, and got a copy of his New Orleans sketches. I missed this on my previous trip and wanted to include it in today’s visit. I stopped in some shops here and there looking for gifts that are better than the usual tourist crap. I completed what my fourth circle was and headed to the hotel.
I rested for a while in my room. The street noise is louder now. I set an alarm, and it did wake me. I headed out still in a green vest and long-sleeve button-down shirt (no tie). Foot traffic has doubled, and every sign of growth has been noted. The young, long, long-legged gals are out. I spot a group of women in powdered wigs and Founding Father outfits pouring out of a bar, an unusual choice for group outfits. It is so out-of-character for Bourbon Street that I almost asked to take a picture and think better of it. Instead, I make a beeline to New Orleans Cooking School, not wanting to get mixed up in any parties on Bourbon Street and miss my class.
Chef Maria is happy to see that I have my hat and has informed me that I will be with Chef Terry tonight. I am the only single and will have my own cooking space again. The other is twelve young folks traveling from Pittsburgh as a group. They are a happy bunch, energetic, and excited to try this. This time, we climb the stairs to the third floor (they are young, and I follow their lead. I am happy to report that I climbed the stairs and was not winded or dizzy. Excellent.
One induction burner is plugged in for each cooking area, and we can work only one pan at a time. We will put our grits on a second stove and stir them often from there. I know what to expect, but Chef Terry and her assistant Mo, who I had last night, changed the recipes to match what is on the cards. Chef Terry is more about finding your way and less about following the practice. We also do not peel and clean the shrimp this time. We just leave them and peel them when we eat them.
My gumbo is butter-based this time, and I manage to cook it without surprises. Everyone is doing well. We take the pan off the burner and place it on a pad that protects the counter but also reflects the heat back, so we have to keep stirring. We add some of the trinity (onion, celery, green peppers chopped and in equal amounts) and the pope (garlic) to the pan on the pad. We start the aforementioned grits. These are with milk, butter, and chicken stock to make the frits more creamy and flavorful. Chef Terry discovers one of the younger teams added white wine to their grits, and it is good and nothing the Chef had seen before. The chef said it is these new things that Terry finds a treasure in doing this teaching.
When I finished the gumbo assembly, Mo tasted it and suggested more spices. I followed her lead and that of Chef Terry. I made a complex gumbo that was not hot and spicy. I should have heated it up and reduced it more, as it was thinner than last night’s version. This taste was fantastic. We all tried each other and found them all different and wonderful.
As I said, the shrimp was spiced while uncooked and not peeled. I cooked butter and spices, including rosemary, again, letting the spices cook for a while. Chef Terry poured beer to add flavor and cool the mix. Next, I added more both—some spices. And then, the shrimp floated in the hot mix, more at a boil this time.
We plated some grits and then shrimp and sauce. Gumbo was put in a bowl. I gave away my extra shrimp. Chef Terry and Mo helped me here and there as I was alone, but mostly, I cooked it myself. It was great, and I peeled and ate the shrimp. It was a different experience than yesterday’s version. They were both excellent; this was better as the rosemary was less apparent.
The flames were larger than those in Thursday’s class, and one of the folks recorded the lighting of my banana-filled pan. It was an excellent experience and easier than my first time, as I had less to learn and felt more comfortable. I had three glasses of wine.
I said goodbye, sharing my website with them. I walked to my hotel, dropped off my papers and apron, and then headed to Fritz’s European Jazz Club on Bourbon Street. This is my favorite and only place I usually visit on Bourbon Street. I stood in line for about thirty minutes. Behind me, a pair of gals, Rebecca and Gina, from NYC and Arizona, were waiting, too. After the set ended, there was room for us, and I was delighted that Rebecca and Gina sat next to me. I bought the first round. They purchased the next two. As usual, on a Friday night, the show was fantastic, and the talent was beyond anything you are ready for. Pure joy to sit a few feet away.
We stayed until the band was done after 1. I was happy I could find my way back and got a note that Rebecca and Gina were safe, too. We may meet on Saturday evening.
Shower and then sleep.
Thanks for reading.
Alohawild (Michael Wild's) Website 